Cranberry Rosemary Chicken Thighs with Red Onion

Heat the oven to 200°C (400°F). Rinse the cranberries and rosemary; cut the onion into eight wedges through the root so they mostly hold together. If using frozen cranberries, keep them frozen. Pat the chicken dry with paper towel without rinsing it. Season both sides with 1/2 teaspoon salt and the pepper. Wash your hands and clean utensils and surfaces that touched raw chicken.

Heat the oil in a 30 cm (12-inch) oven-safe skillet over medium heat. Lay in the thighs skin side down without crowding. Cook for 7 to 9 minutes, until the skin is golden and releases readily. Turn and cook the second side for 2 to 3 minutes. Transfer to a clean plate; the chicken is not cooked through yet. If the pan has more than about 1 tablespoon of fat, spoon off the excess carefully.

Add the onion wedges to the skillet and cook over medium heat for 3 to 4 minutes, turning once. Scatter in the cranberries and 2 teaspoons rosemary. Pour in the broth and scrape up the browned bits. Nestle the chicken skin side up among the onions, keeping the skin above the liquid. Transfer the skillet to the oven with mitts.

Roast for about 20 to 25 minutes, starting checks at 20 minutes. Each thigh must reach at least 74°C (165°F) in its thickest part without the thermometer touching bone. Cook longer if any piece is below that temperature. Some cranberries should burst and the onions should soften; these visual cues do not replace the temperature check.

Move the cooked chicken to a clean platter and rest for 5 minutes. Keep the onion and cranberries in the skillet. Set the hot skillet on the stovetop, remembering that the handle is hot. Whisk the maple syrup and Dijon together, then stir them into the pan juices with the remaining 1 teaspoon rosemary and 1/4 teaspoon salt. Simmer for 3 to 5 minutes, stirring gently, until the liquid lightly coats a spoon. Taste and adjust the salt if needed; add a splash of water if it reduces too far.

Spoon the cranberries, onion and sauce around the thighs so the browned skin stays exposed. Serve one thigh per person with a separately prepared side such as rice or mashed potatoes if wanted.

For leftovers, transfer chicken and sauce to shallow containers and refrigerate within 2 hours. Use within 2 to 3 days or freeze for later. Thaw frozen portions in the refrigerator and reheat only the portion needed to 74°C (165°F), checking the centre of the chicken with a thermometer. The skin will soften in storage.